Hacks, Tips, Tricks, Short Cuts Feed

What to do with that leftover Easter ham - doctor up some Ramen

By Mike Thayer

Pork Ramen
If you don't have any pork flavored Ramen on hand, beef works too

Ramen soup, it's cheap, it's a budget food, a single-person's food, a plan 'B' food, a college dorm food, a don't-know-what-else-to-have-so-this-will-have-to-do food...

Don't just make it per the package instructions, liven things up!  And what a great way to use up some of those holiday ham leftovers...

Fire up the stove, heat up a sauce pan.  Throw in a tab of butter and some olive oil.  Next, rough chop some carrots and onions, throw them in the pan and let them cook a bit until they are tender crisp.  Toss in some of that leftover ham, chopped.  Grab a package of pork flavored Ramen soup (beef actually works too), put it in the pan with 2 cups of water. Add some garlic powder, a dash of black pepper, a dash of Louisiana hot sauce, a couple liberal dashes of Soy or Teriyaki sauce and 3 minutes later you've got a great bowl of soup!  Enjoy!  Other great adds to make your soup more robust with flavor is peas and/or mushrooms.

$pend Wisely My Friends...

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Using a plastic drawer set as a cold frame for the garden

Plastic Drawer Set
Use this in your garden

By Mike Thayer

I live in Kansas, so the temps vary big time.  In the spring months it could be 70 degrees one day and 32 degrees the next until Mother's Day, the last day on the Farmer's Almanac Calendar of when the danger of frost has passed.

Creating a cold frame can be intimidating though, the construction of wood frames, the use of plastics, perhaps an old storm window.  And the downside to building a cold frame such as this is it's set in a certain place in the yard.  Having a cold frame in an apartment or patio setting is not an easy thing to do.  Or is it...

Enter a cheat, the plastic drawer Cold Frame

Inexpensive Cold Frame
Seeds you start indoors can easily be hardened outside

Do you have one of those plastic drawer set on wheels that you no longer use?  Turn it into a cold frame.  Even if you don't have one of those on hand, they are inexpensive.  I picked one up today at Walmart for $20 for the sole purpose of using it as a cold frame, no construction required!   I've put all my starter pots that I started from seed indoors in it.  The drawers can be opened up during the day for ventilation and getting the starter plants acclimated to the great outdoors, then I can easily shut the drawers at night if there is a frost warning.  The top of the drawer set serves as a work surface.  On wheels, the 'cold frame' is mobile.  I can move it around to maximize sun exposure, or protect it from stormy weather (plus shutting the drawers).

Instant Cold Frame
Open the drawers by day, close at night

I could NOT have built a cold frame this mobile and easy to use for $20.  I've been able to house tomatoes, brussel sprouts, cucumbers and a variety of flowers in this easy peasy cold frame.  The three drawers provide ample space for all the seeds I've started indoors and will provide great protection from any frost warning, all I have to do is shut the drawers.

$pend Wisely My Friends...

Easy Peasy Cold Frame
Ample storage

How long can you keep meat in the freezer?

By Mike  Thayer

Frozen SteakA lot of people are stocking up on freezer items these days, with a focus on meats.  Some folks are doing so to fight inflation, prices of all meats are way up and will continue to do nothing but climb.  Other folks are buying up meats as a result of world events and supply chain concerns, out of fear some items will become scarce or unavailable.

Having some ground beef and boneless/skinless chicken breasts stashed in the freezer is pretty standard for a lot of us.  But how long can you keep meat in the freezer before it goes bad? 

According to FoodSafety.gov, frozen meat that's kept at a temperature of zero degrees Fahrenheit or lower will actually be safe to eat indefinitely.  But there are tangibles, like how the meat is wrapped and even how your freezer is packed that can make a difference in the meat quality down the road.  So the question isn't really if the meat is safe to eat or not (given your freezer never quit at any point), the real question is, "Will the meat be good to eat?"

Freezer burn is the #1 culprit in making meat from the freezer not so good, as in tasty, to eat.  Freezer burn is when air circulating in the freezer to keep things cold hits the meat, drying out a spot and making it leathery.  A rip in the packaging and/or poor wrapping will result in freezer burn and you can't pan sear, roast or grill freezer burn out of a piece of meat.  You can cut the freezer burn out of that burger patty or steak, but who wants to do that and eat 3/4 of a burger?  Nonsense.  Freezer burn is totally preventable.

Below is a list of meats and the recommended maximum time it should stay in your freezer.   Going beyond the recommended time doesn't mean the meat will go bad, it just means the flavor and tenderness is in decline.  Included with the recommended freezer times below are some tips and other guidelines so you won't have to ask yourself whether that steak you pulled out of the freezer is good to eat or not...  Keep in mind that with most meats, the flavor factor hits its peak at the four month mark.  Sure, you can freeze it longer than that, but that four month mark is key, when the flavor profile starts the decline. 

Beef - Roasts, Steaks:  Up to six months

Chicken - Whole:  Up to one year

Chicken - Parts, skin on, bone in:  Up to nine months

Chicken - Boneless/skinless breasts or thighs:  Up to six months

Pork- Shoulder:  Up to one year

Pork - Steaks, Ribs, Chops:  Up to six months

Bacon:  Up to six months...  Um, I've NEVER had bacon stay in my freezer that long, it's TOO TASTY!

Sausages, raw - Brats, Breakfast Links/Patties/Chubs, Italian Sausage, Mexican Chorizo and the like:  Up to four months

Sausages, pre-cooked, smoked - Andouille, Kielbasa, Hot Links and the like:  Up to eight months

Hot Dogs:  Up to eight months

Ground Meats - all types:  Up to four months

Lamb - Rack, Shanks, Chops:  Up to six months

Fish - Fatty types like Tuna and Salmon:  Up to three months

Fish - Leaner types like Cod or Tilapia:  Up to six months

*Vacuum sealing meats will extend freezer life another three to six months, but that is a story for another day.

Freezing chicken
Don't just throw it in the freezer like this...

Tip #1:  Make sure your freezer is free of frost, clean and the temperature set at zero degrees Fahrenheit or lower.   And did you know an empty freezer is not a very efficient one?  The only thing that keeps an empty or nearly empty freezer at the proper temperature is the electricity needed to run it.  When stocked properly, a freezer does not need to run as often to maintain the proper temperature, the frozen food inside is helping it do that.  But an overstuffed freezer isn't so efficient either.  Without proper air circulation a freezer has to work harder to maintain temperature and overstuffing can lead to blocking vents and sensors.  Ideally, your freezer should be 75 - 80% full for optimum performance.

Tip #2:  You can leave that steak you just bought in the Styrofoam bottom and plastic wrapped top if you want to, but doing so is the leading cause of freezer burn.  Don't get lazy in thinking, "I'll be eating this next week, it'll be fine," and just toss it in.  That packaging is designed for a fresh presentation, marketing you to buy it.  It's not made for the freezer.  Thin plastic wrap is also easy to tear when it gets placed in the freezer and bumps up against other products.  Perhaps you didn't get around to having that steak the next week and you finally pull it out to grill three months later.  Guess what?  Freezer burn!  Always have freezer bags on hand when stocking the freezer.  Foil and freezer paper are fine too but if none of that is possible, repurpose the plastic grocery store bags and double wrap your meats.

Tip #3:  Always label and date the meat your are freezing, i.e., Pork Chop, 02/26/2022 and keep a copy of this blog post in your kitchen or by the freezer somewhere.  Properly labeling and dating your meats takes any guesswork out of the picture.  Some people will just throw something in a bag and toss it in the freezer, then four months later pull it out and the bag is all frosty/icey and they ask themselves, "What the "F" is this?"  Kind of makes meal prep a little harder, don't you think?

Tip #4:  Organize your freezer and rotate your meats.  Try to arrange your freezer by meat type and then date, with your oldest meats towards the front or top of your freezer.  A beef section by date, a chicken section by date, a sausage section by date and so on...  Don't just toss items in the freezer, that too, leads to freezer burn.  It may sound time consuming to organize and rotate, but it actually saves you a lot of time in the long run.  Look at all the bonuses:  Bonus #1 - an organized freezer that is 75 - 80% full is a happy, efficient, air circulating right freezer, running at proper temperature.  Bonus #2 - Items are much easier to find, no rummaging, no digging and pulling the older cuts of meat for a meal aides in the rotating process.  I've read countless Facebook posts where a guy asks if the twice frosted over steak he found at the bottom of his freezer dated two years ago under a bag of chicken wings is OK to eat.  Bonus #3 -   When making a list for the grocery store or butcher shop, take a quick peak in your organized and properly product rotated freezer, it makes shopping easier and you won't spend as much.

Now that you know how to keep frozen meats at their optimum flavor profile, go stock up!  You'll save money over future higher prices, you won't waste money by becoming a victim of freezer burn and you'll spend money more efficiently at the grocery store.

$pend Wisely My Friends...

Related: Bachelor on the Cheap: Essential must haves for stocking your pantry and fridge

Related:Grilling Tips & Essential Tools


What to do with party leftovers

By Mike Thayer

Leftover Veggie Tray
One can only eat so much rabbit food as prepared...

So after living in an apartment for nearly six years, I recently moved into a house and had a house warming party, an opportunity for my friends to check out the new digs (I'll use any excuse for a party!).

Not wanting to cook or grill (no real time to visit), I ordered pizza and wings for the party, asking folks to bring a salad, side dish or dessert to share.  They brought a BOAT LOAD of food!

Browning Chicken Breasts
Browning some seasoned chicken breasts

I've got veggie trays, meat and cheese trays, desserts, pretzels and more which this Bachelor TRULY appreciates!

But I can't possibly eat all this stuff before those dreaded "Best By" dates hit, so what do I do with it all?

Cook, portion and/or freeze!

Here's an idea for veggie trays, make some soup.

Chopped veggies for soup
After the chicken is browned, pull from the pot, set aside for chopping later and add the veggies to the pot

Basically all I did was brown a couple seasoned chicken breasts, then chop up some vegetables and add them to the soup pot, pour in some water, let that all simmer for an hour or so, then I added some rice for a nice chicken and rice soup.  The house got to smelling SO good!  After letting the soup cool, I portioned it out for the freezer and some cold weather comfort food meals down the road.  Combined with a nice crusty garlic bread, it's another dose of YUM!

There are so many options when it comes to these meat, cheese and veggie trays.  Broccoli, cheese and sliced turkey over rice or noodles; ham fried rice, broccoli cheese soup; cauliflower and cheese casserole.  If you've got a few items in your pantry and fridge like onions, garlic, mushrooms, potatoes, rice, noodles, some bacon, everything is better with bacon - loaded cauliflower and cheese casserole topped with sour cream and bacon anybody?  It's actually kind of fun throwing a few ingredients together, almost like you're in an episode of Chopped on the Food Network, a show featuring party leftovers.   Creating some easy pop-in-the-microwave meals you can pull from your freezer later is a good time!

As far as all those desserts go, cakes freeze really well, just slice into individual portions and freeze.  Same goes for pies and cheesecakes.  Divy them up to enjoy later!  And if you feel ambitious, those pretzels in a food processor makes a great base for a crust or topping!

Chicken and Rice Soup
Delicious Chicken and Rice Soup and just look at that color!

Getting creative with party leftovers not only prevents spoilage, it saves you some money on that grocery bill!  I won't have to go shopping for awhile now thanks to my friends and those house warming donations!

 

 

 


Garden Hack: Use coffee filters to line container drainage holes

By Mike Thayer

Weed barrier fabric
Don't use this to line your containers with...

Weed barrier fabric, a.k.a., landscaping fabric is a great product, preventing weed growth so your veggies and flowers can thrive.  It's great to line pathways with, keeping your mulch, stone or brick pathway clear of weeds.  Allowing water, air and nutrients to pass through it, weed barrier fabric also has another great use - you can line the inside bottom of your containers with it, allowing for drainage without losing soil through the hole(s). 

Starting at $12 for a small roll of thinner, lower quality fabric, you can pay up to $200 for the premium stuff, which is thicker, made of better material and comes in a bigger roll.

Coffee Filters
Use coffee filters instead!

But I say, don't even pay the $12 for the cheap roll if you're a container gardener, besides, there's way too much cutting involved to 'customize' the fabric to fit your container size.  Weed barrier fabric is good stuff, but coffee filters do the very same job and WAY cheaper!

Like the weed fabric, coffee filters allow for drainage at the bottom of your pot, without losing soil through the hole.  You just need one filter for larger pots, and you can get away with halving and quartering coffee filters down to size for smaller pots.  Here's the best part, you can get a package of coffee filters on the cheap!  A package of 100 filters cost me $1 at Dollar Tree.  That's enough "fabric" to do more than 100 pots! 

Get the weed barrier fabric for large jobs, use coffee filters for your containers!

$pend Wisely My Friends.....


Meal prepping without a meal plan

By Mike Thayer

Roasted Red PeppersChop, chop, chop!

Some people like to plan their menus, to include yours truly, but a lot of people aren't really into doing that.  No harm, no foul and eating on a whim can be fun!  But eating on whim can also be disappointing and it often begs questions like, "What do I want to eat?" or worse yet, "What is there to eat?"

Avoid the - what sounds good? - mindset and do a bit of meal prepping, not for a particular meal or set of meals, but 'mini-prep' if you will, so that when you do decide to cook, it will make putting that meal together a whole lot easier and faster.  Take advantage of foods you already have on hand, but are about to expire and take advantage of your freezer. 

When I've got a bag of carrots in the fridge coming close to an expiration date for example, I will slice, dice, roast, saute and FREEZE.  This extends the expiration date, I avoid the throwing away spoiled food thing and when I'm cooking a meal down the road that calls for carrots or I just need a quick side dish, I've got it at the ready in the freezer in various forms.

If you've got some canned chic peas about to expire, make some hummus, enjoy some, throw the rest of the batch in the freezer.  TIP, rotate your canned goods, always keep cans with the farthest out date in the back of the pantry or cabinet.  Don't just stack cans you just bought at the grocery store on top of the ones collecting dust, rotate those cans!

Did you buy too much of an ingredient for a meal or for a party?  Slice it, dice it, cook it, whatever, FREEZE it. 

Peppers are something I tend to over-buy, but they freeze well in raw form and can be used in a variety of dishes.  Freezing will change the texture of a lot of veggies, keep that in mind, because if you like snacking on a sliced pepper for example, don't slice peppers up thinking you'll have a great but simple snack to pull out of the freezer down the road.  It won't be the same fresh, crisp bite you enjoyed when first bringing those peppers home from the grocery store.  The peppers will however deliver some excellent flavor in soups, stews and here's a great one:  Roast those red peppers, put them together with those chic peas in a food processor for some roasted red pepper hummus.  It's another dose of YUM!

Leftover rice?  Throw it in a container with a protein like shredded chicken or diced ham and you've got a convenient, impromptu meal you can pull from the freezer.  Leftover taters?  Same thing, throw it in a container with a protein to create a base for a convenient, impromptu meal.  Pairing a carb with a protein and stashing it in the freezer goes a long way towards helping you quickly decide what to eat later on and is a time saver.  Bonus, having a stash of ready to go ingredients in the freezer is healthier for you than processed foods.

Got some berries that are going to go bad soon?  You could make a pie, but if you're not really into baking, say hello to ice cream!  I'm into simple desserts and some ice cream topped with warmed up blueberries or strawberries is super easy to put together, satisfying and most importantly, tasty.  Most fruits freeze well in raw form and you can keep things like berries in single serving containers too, ideal for snacking or portioning.

Avoid food spoilage, slice, dice, roast, bake, grill, etc., and FREEZE!  Extend the life of your food and easily create quite a bit of variety by making smart use of your freezer.  You'll save time, money and another BONUS - no more "What is there to eat?" anxiety.

$pend Wisely My Friends.....

 

Related:  Plan your menus


Bachelor on the Cheap Tip: Keep ice on hand

By Mike Thayer

IceSo you're having a party, you think you've got it all covered with everything you need.....  And then it hits you - NOT ENOUGH ICE!  And your ice maker, if you have one, can't keep up with demand......

Oooops...

You've GOT to have ice for those drinks, right?  And then there's the ice needed to keep foods on the party buffet trays chilled.....

ALWAYS keep a bag of ice (if not two) in the freezer.  It doesn't matter if it's store bought, or something you broke ice for and filled some Ziplocks or plastic grocery store bags with.  Keeping a bag or two of ice in the freezer means being prepared for a party, planned or impromptu.  It can mean not having to stop somewhere to get ice for the cooler for a fishing and/or other kind of road trip.   And hey, cracking your own ice saves a few bucks.  Some convenience stores charge way too much money for a frick'n bag of ice.  Save yourself the impromptu bag of ice price gouge.

And here's the bonus.  When there's that power outage - and that WILL happen - having that stash of ice in the freezer will help keep your frozen foods in good shape during the outage, extending the number of hours your freezer can safely hold food before it starts to suffer, leading to spoilage.  General rule of thumb, a full freezer can go about 48 hours, a freezer half full is good for about 24 hours, that is, provided you don't open it up!

Always have extra ice on hand.

$pend Wisely My Friends.....

 


'Pulled' Pork Hack

By Mike Thayer

Here's a nice little hack for making some really great 'Pulled' (shredded really) Pork done in the crock pot.

Margarita MixMargarita Mix

Talk about some flavorful, oh-so-tender and juicy pork!   And this recipe is versatile.  You can go classic BBQ, Mexican or even Asian cuisine with this recipe/shortcut/hack.

Ingredients:

  • 2 pounds of pork loin
  • Your favorite dry rub
  • Two cups of Margarita mix

Directions:

Rub that pork loin with your favorite dry rub, if you don't have one, Kosher salt and black pepper will do just fine.  Place in a zip lock bag and refrigerate for 24 hours.  After that pork loin has gotten all happy in the fridge, place it in the crock pot, pour in the Margarita mix and cook it on the high setting for 5-1/2 hours.  Shred in a large bowl or tray/dish and serve.

20190303_133731-1
Crock Pot "Pulled" Pork

Serving suggestions:

  • Mix with BBQ sauce when shredding, serve on a toasted bun with coleslaw
  • Skip the BBQ sauce and create some shredded pork tacos, serving on a flour tortilla with all the traditional taco toppings and salsa
  • Stir fry some vegetables creating some sweet and sour pork (the liquid in the crock pot makes a great base for the sauce) or break out the rice and Soy for pork fried rice.

$pend Wisely My Friends.....

 

 


Wive's Tales & Home Remedies - How Effective Are They?

By Mike Thayer

AppleDoes an apple a day really keep the doctor away?  Does mixing rubbing alcohol and water to make a de-icer really work? 

Here are a few that I know first hand to be tried and true.  Let's start off with a classic, eating those apples....

Wives Tale: An apple a day keeps the doctor away.  There have been a number of studies done on this and apples do indeed have many health benefits, from being heart healthy to improving your immune system.  I don't know about you, but I'd rather eat an apple than visit the doctor.

And with apples in mind....

Home Remedy: After a night of hard drinking, try easing your hangover pain with a shot of apple cider vinegar.  Alcohol messes with your blood sugar and your stomach.  The apple cider vinegar helps to offset what the alcohol messed up, getting your blood sugar back in balance and soothing your stomach.  If you don't want to drink it straight, dilute it with some water.  Of course, we all know that the only true cure for a hangover, is to not over-do the adult beverages in the first place... 

Wives TaleCount sheep to fall asleep.  No, you don't have to actually count sheep, but the act of counting something and the use of mental imagery can certainly assist in getting you to fall asleep faster.  It works because it distracts you from thinking of stressful or worrisome thoughts. 

Home Remedy:  Using baking soda and vinegar to unclog drains does indeed work.  So much more cost effective than buying a bottle of Drano or Liquid Plumber, it works just as well and you're not pouring a bunch of toxic chemicals down the pipe.  If you've got a slow drain, unclog it using the following steps:

  • Pour a pot of hot water down the drain, this helps loosen up that sludge or clog buildup.
  • Just before all the hot water is completely drained away, put a heaping 1/2 cup of baking soda down the drain.  You want to get that stuff into the pipe, not just sitting on top of the drain and that remaining very hot water helps to do that. 
  • Once all the baking soda gets below the drain, pour in 1 cup vinegar followed immediately by 1 cup of very hot water down that drain. 
  • Once the sink is completely drained, flush the drain with another pot of boiling water.  You may have to repeat this whole process again for tougher clogs.

Wives Tale: When you have a cold, eat chicken soup.  No, chicken soup won't help cure your cold, it's going to run its course, but the chicken soup  does actually help relieve the symptoms of your cold.  Studies show that chicken soup helps clear nasal congestion, breaks up mucus so you can cough it up better and the soup classic also has an anti-inflammatory effect that can help ease other cold symptoms like a sore throat. 

Home Remedy:  If you're feeling nauseous, don't reach for the stomach medicine, eat some ginger or drink some ginger tea instead!  Studies show ginger to be very effective at relieving nausea and even preventing vomiting.  And if eating ginger or whipping something up with ginger in it doesn't appeal to you, there are a lot of ginger supplements on the market today.

Wives Tale: Use oats to help sooth bug bites.  Yes, it really works!  Just mix oatmeal with enough water to create a thick paste and slather it on those mosquito bites.  It will reduce the inflammation and more importantly, the itch - it's the antioxidants in the oats that does it.  If you don't want to walk around with that concoction on your arm (or elsewhere on the bod), go to the drugstore and get a moisturizer or skin lotion that lists oatmeal as a main ingredient. 

Home Remedy:  Have a nagging cough?  Grab the honey, which studies have shown to be just as effective as any of those expensive off-the-shelf cough suppressants.   Honey tastes better and what it does is coat your throat and sooth irritation, just like dextromethorphan  - the main ingredient in that off-the-shelf stuff - is designed to do.  

Wives Tale: Fish is brain food.  Stock up on salmon, mackerel, herring, sardines, cod and other kinds of fish rich in omega 3- and omega-6 essential fatty acids because science does show that eating fish aids in brain growth and development.  In fact, a  lot of research of these omegas has gone into the treatment of Alzheimer's disease.  Omegas also have anti-inflammatory properties that  help to reduce joint stiffness and prevent heart disease. 

Home RemedyRubbing alcohol and water makes a de-icer. This isn't quite as quick as the commercial stuff, but it does indeed work and it's A LOT cheaper!

  • 2 parts rubbing alcohol
  • 1 part water

Pour the alcohol and water into a spray bottle. Spray on the windshield or other surface and let it work for about 1-5 minutes (depending on how thick the ice is).  A second application may be necessary.  Scraping ice off the windshield or opening up the lock on the door becomes easy peasy.

I can attest to all the effectiveness of all these wives tales and home remedies.  I've tried them because they're Bachelor on the Cheap wallet friendly and I use them because they work.

$pend Wisely My Friends.....


Protecting your grill with a grill cover - GrillingGoodEats.com

By Mike Thayer

I'm a regular reader of smoking, grilling, bbq blogs and websites and lately I've come across some debate on whether or not you should cover your grill with a grill cover.

"Grill covers trap moisture and that can lead to mold," say some....

"Your grill will rust if you cover it, covers get wet in the rain and stay wet long after the rain stops" say others...

Both of those lines are complete horse manure, put out there by some grillers who just aren't thinking things through.

There is no debate, without question, grill covers prolong the life of your grill, helping to keep it clean, dry and the finish looking good.

Let's go back to that first anti-cover argument, "Grill covers trap moisture and that can lead to mold."

Huh?

20190102_114216-1(1)I'm not eating anything the guy with the mold issue grills up, he's not properly maintaining his grill, let alone his grill cover.    Ashes need to be removed from the grill, grates cleaned, excess grit/grime removed, surfaces wiped down.   There is no way for any kind of mold to develop if your grill is properly maintained.  And the best thing you can do when it comes to grill covers is to apply a silicone water-guard and letting that dry before putting it into use.  Most grill covers of any quality when new, repel water.  But the sun and weather conditions will eventually wear that protection down.  Spraying that new cover right out of the box or bag with some silicone will greatly enhance the cover's ability to repel water.  A properly maintained cover REPELS water, it doesn't "trap" it.  Whoever thinks covers trap moisture, doesn't know how to properly maintain and use a grill cover, let alone store their grill when not in use.  If you've got a cover that stays wet long after a rain, or if you pull off a cover and your grill is wet, then your cover either needs to be sprayed with silicone or your cover is at the point in its life of service where it just needs to be replaced.   If it's got a hole or a rip, guess what?  No, it's NOT time for duct tape, it's time for a new grill cover.

And now for that second anti-cover comment:  "Your grill will rust if you cover it, covers get wet in the rain and stay wet long after the rain stops."

20190102_114345That's just a flat out myth!  It's the same thing as for the mold argument, no properly maintained grill is going to prematurely develop rust from the use of a good grill cover.  That rust claim is just absurd!  To repeat:  A properly maintained cover REPELS water, it doesn't "trap" it.   A clean grill is a happy grill and a silicone sprayed grill cover is a dry cover.  An UNCOVERED grill is going to rust out LONG before a properly maintained and properly covered grill ever will!

You see folks, using a grill cover is kind of like using a condom.  If you don't want your lady to get pregnant, you wear a condom.  If you don't want your grill to get dirty, dusty, the paint faded or scratched, get hit with bird droppings and the like, you put a cover on it!   Don't buy into the mold or rust nonsense - put a cover on it!   Hey, there's a name for a cover right?  The Grill Condom.....  OK, maybe not...

For more grilling tips, ideas and great recipes, go to www.grillinggoodeats.com

$pend Wisely My Friends.....